VIETNAMESE BEEF NOODLE SOUP (PHO BO)


Vietnamese Beef Noodle Soup (PHO BO)

Makes 5-6 servings

2 pounds of Beef chuck shoulder roast sliced, about ¼ inch thin
1 pound of rice noodles, medium size
3 inch chunk of ginger, chopped
3 1/2 tablespoons of good quality fish sauce
1 tablespoon of Chinese five spice
2 medium onions, halved and sliced, not chopped
32 ounces of Organic beef broth
32 ounces of water
1 bunch of fresh cilantro, washed with stems
1 pound of bean sprouts, washed
1 stick of cinnamon
3 whole cloves
2 cloves of garlic, minced (optional)
1 tablespoon of canola or vegetable oil
2 limes, cut in quarters
Sea salt to taste
Sriracha hot sauce (optional topping)
Hoisin Sauce (optional topping)

Directions:

Sauté onions, garlic, ginger, cinnamon, whole cloves, and five spice in the oil for about 3 minutes on medium-high heat with about ¼ cup of broth adding more if needed so that onions don’t burn. Add beef and sauté’ for about 1 minute just to infuse the meat with the flavors of the spices on high heat. Add remainder of the broth, water, and fish sauce and bring broth to boil, then reduce heat to medium and cook for about 25-30 minutes, being careful not to over-dry the meat. While the broth is cooking, boil water for rice noodles, similar to spaghetti, but take stop cooking when the noodles reach al dente. Caution: rice noodles cook very quickly and they will continue to cook in the broth when served.
Once the broth is done, serve desired amount of cooked noodles and bean sprouts in a soup bowl and add broth with meat right over them. Serve with desired amount of cilantro and garnish with lime. Serve with Sriracha hot sauce and Hoisin sauce on the side.

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